Baked Churros

Baked Churros

Ingredients:

1 Sheet Puff Pastry (frozen)

1/4 cup Sugar

2 t Cinnamon

2 T Lite Butter, melted

Directions:
Pre-heat oven to 450.
Thaw puff pastry and cut into twelve slices.
Bake on cookie sheet for 8-10 minutes until golden brown.
Melt lite butter.  Mix cinnamon and sugar together in a small bowl.
Let cool five minutes then brush with melted butter.  Dust with cinnamon sugar mix.
Flip over and repeat coating with butter and cinnamon sugar.

Creamy Taco Puffs

Creamy Taco Puffs

Ingredients:

1/2 lb Lean Ground Beef, browned

3 oz 1/3 Fat Cream Cheese

1/3 cup Mexican Blend Cheese

1/3 cup Salsa

1 Roll Reduced Fat Crescent Rolls

2 T Taco Seasoning

Directions:
Pre-heat oven to 375.
Brown beef and season with 1 tablespoon of taco seasoning.
In a bowl, microwave cream cheese and mexican cheese until soft.
Mix together cream cheese, mexican cheese, salsa, and 1 tablespoon taco seasoning until well mixed.
Add beef and mix well.
Lightly spray tin foil with cooking spray and separate crescent rolls onto tin foil.
Slightly stretch each crescent roll and add a spoonful of mixture to the center of each.
Stretch edges over mixture and pinch to close.  Flip over so flat side is on top.
Bake on cooking stone/baking sheet for 15 minutes or until golden brown

Fried Rice

Fried Rice

Adapted from: Weight Watchers

Ingredients:

1 Egg, lightly beaten

1 cup Frozen Mixed Vegetables

1 1/2 cups Minute Rice

2 T Soy Sauce

Directions:
Cook rice according to directions on box and set aside.
In a medium pan (spray with cooking spray), fry egg and chop into tiny pieces.  Set aside.
Respray pan and add vegetables.  Sauté until crisp-tender.
Stir in rice and soy sauce.  Cook for about 1 minute until heated and evenly coated.
Gently stir in egg then remove from heat.

Guilt-Free Orange Chicken

Orange Chicken

Adapted from: The Fit Cook
Ingredients:

2 Chicken Breasts

1/2 Cup Whole Wheat Bread Crumbs

1/2 T Orange Zest

1 Egg White

Juice from two oranges

2 T Honey

1/2 T Olive Oil

Directions:
Mix together orange juice and honey.  Set aside.
Add egg whites to one coating bowl, and bread crumbs mixed with orange zest in another coating bowl.
Pat chicken dry and cut with shears into 1 inch pieces.
Dip in egg and coat with orange bread crumbs.
Heat olive oil in a large pan over medium high heat.  (Add a drop of water, if it sizzles the oil is hot enough)
When oil is hot, add chicken in a flat layer and cook for five minutes.
Flip chicken and cook for an additional five minutes until golden brown.
Remove chicken and place in a large bowl.  Pour orange honey sauce over top and stir to evenly coat.

Cheddar Lime Beer Bread

Cheddar Lime Beer Bread

Ingredients:

3 cups Heart Smart Bisquick

1 Bottle Bud Light Lime

1/3 cup Cheddar Cheese

1/4 cup Chopped Green Onions

Directions:
Pre-heat oven to 350 degrees.
Add all ingredients into bowl and mix just until batter is moist.
Spoon into four mini loaf pans.
Bake at 350 for 50 minutes or until tops are golden brown.

Wonton Taquitos

Wonton Taquitos

Ingredients:

1/2 lb Ground Beef

1/2 packet Taco Seasoning

1 Queso Fresco and Chipotle Laughing Cow Cheese Wedge

16 Wonton Wrappers

2 T FF Sour Cream

1/3 cup Lite Mexican Blend Cheese

Directions:
Pre-heat oven to 400.
Brown meat and season with taco seasoning.
Add laughing cow cheese wedge and stir until well mixed.
Spoon meat evenly onto center of wonton wrappers.
Top with sour cream and cheese.
Wet two corners of the wonton wrapper and press together to seal.
Spray lightly with cooking spray and bake for 8-10 minutes until golden brown and edges are crispy.

Pumpkin Angel Food Cake

Pumpkin Angel Food Cake

Ingredients:

1 box Angel Food Cake Mix

1 can (15.75 oz) Pumpkin Pie Filling

Directions:

Pre-heat oven to 350.

In a large bowl, fold cake mix and pumpkin pie filling until evenly mixed.  (Do not use mixer and do not overmix)

Fill muffin tins 3/4 full and bake at 350 for 17-20 minutes until toothpick comes out clean.
Dust with powdered sugar and enjoy!

Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta

Adapted from: Just a Pinch

Ingredients:

6 oz Whole Wheat Pasta

3 Slices Bacon, cooked and crumbled

1/2 T Light Butter

1 lb Chicken

1 T Flour

1/2 oz Ranch Dressing Mix

1 Cup Skim Milk

1/2 Cup Low Fat Cheddar Cheese

Directions:

Cook pasta according to directions, drain, and return to pot to keep warm.

Cook bacon in skillet.  

Drain skillet leaving 1/2 T of bacon drippings left in pan.

Add butter to bacon drippings and melt together.

Season chicken with salt and pepper and add to butter/bacon drippings.  Cook until tender.

Add flour and ranch dressing mix on top of chicken and stir to coat evenly. 

Add milk and stir until thickened and bubbly

Add cheese and bacon and stir until cheese is melted.
Serve hot over pasta.